Description
This refreshing Cucumber Chickpea Dill Salad combines crisp cucumbers, protein-rich chickpeas, fresh dill, and a tangy lemon-olive oil dressing. Ready in just 15 minutes, it’s a nutritious and flavorful salad perfect as a light meal or side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cucumber, diced
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the diced cucumbers, rinsed chickpeas, chopped fresh dill, and finely chopped red onion, mixing them gently to blend.
- Prepare the Dressing: In a separate bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until the mixture is well combined and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss gently to ensure the ingredients are evenly coated without bruising the cucumbers.
- Let Flavors Meld: Allow the salad to rest for about 10 minutes so the flavors can mingle and deepen, enhancing the overall taste.
- Serve: Serve the salad chilled or at room temperature as a light and refreshing dish.
Notes
- For added crunch, consider topping the salad with toasted nuts such as almonds or walnuts.
- You can substitute fresh dill with fresh parsley or mint for a different herbaceous flavor.
- To reduce sodium, adjust the salt amount or use a salt substitute.
- The salad can be made a few hours ahead and refrigerated; just toss again before serving.
- This salad is naturally vegan and gluten free.
